Imported from Instagram

Crispy Carrot Chips with Creamy Chili-Lime Dip

Name: Crispy Carrot Chips with Creamy Chili-Lime Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 large carrots (The recipe calls for 6-8 carrots; use 8 to make approximately 4 servings. Peeled and cut into fries.); 2 tsp olive oil (Olive oil spray can also be used. The original note calculates the macros with 2 tbsp of oil, although the ingredient list indicates 1-2 tsp.); 1 tsp smoked paprika (For the carrots.); 1 tsp dried oregano; 1 tsp onion powder (For the carrots.); 1 tsp red pepper flakes; 2 pizca salt (For the carrots.); 200 g Parmesan cheese (Use to coat the carrots on all sides.); 3 tbsp light sour cream (For the dip.); 2 tbsp 99% lower-fat mayonnaise (For the dip.); 1 lime (Juiced.); 1 tsp smoked paprika (For the dip.); 1 tsp onion powder (For the dip.); 1 tsp garlic powder (For the dip.); 0.25 tsp cayenne pepper (For the dip.); 1 pizca salt (For the dip.)

Recipe by Ben Moore | Online Coach @benmoore_coach · Instagram

Imported by Dario on SeeMeCook

Carrots cut into fries, seasoned with spices and coated in Parmesan before being baked at a high temperature. Served with a creamy, spicy, citrusy lime dip.

4 servings40 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

8 large carrots (The recipe calls for 6-8 carrots; use 8 to make approximately 4 servings. Peeled and cut into fries.)
2 tsp olive oil (Olive oil spray can also be used. The original note calculates the macros with 2 tbsp of oil, although the ingredient list indicates 1-2 tsp.)
1 tsp smoked paprika (For the carrots.)
1 tsp dried oregano
1 tsp onion powder (For the carrots.)
1 tsp red pepper flakes
2 pizca salt (For the carrots.)
200 g Parmesan cheese (Use to coat the carrots on all sides.)
3 tbsp light sour cream (For the dip.)
2 tbsp 99% lower-fat mayonnaise (For the dip.)
1 lime (Juiced.)
1 tsp smoked paprika (For the dip.)
1 tsp onion powder (For the dip.)
1 tsp garlic powder (For the dip.)
0.25 tsp cayenne pepper (For the dip.)
1 pizca salt (For the dip.)

Steps

1
Preheat the oven to 230 °C / 450 °F and line a baking sheet with parchment paper.
2
Peel the carrots and cut them into fry-shaped sticks, aiming for a similar thickness so they cook evenly.
3
Place the carrots in a bowl. Add the olive oil or spray them with olive oil spray.
4
Add the smoked paprika, dried oregano, onion powder, red pepper flakes, and salt. Mix well until the carrots are evenly seasoned.
5
Add the Parmesan and toss the carrots until they are coated with cheese on all sides.
6
Arrange the coated carrots on the prepared baking sheet, spacing them out so they can brown and become crispy.
7
Bake at 230 °C / 450 °F for 15-25 minutes, until golden and crispy.
8
While the carrots are baking, prepare the dip. In a bowl, mix the light sour cream, low-fat mayonnaise, and lime juice.
9
Add the smoked paprika, onion powder, garlic powder, cayenne pepper, and a pinch of salt to the dip. Stir until smooth and creamy.
10
Serve the hot carrot chips with the creamy chili-lime dip for dunking.

Notes

The recipe makes approximately 4 servings using 8 large carrots and 2 tbsp of olive oil. The macros provided by the author for one serving, excluding the dip, are 327 kcal, 20.3 g protein, 11.7 g carbohydrates, and 20.8 g fat. To reduce calories and fat, using oil spray is recommended.